Overview

There’s a lot to do before a restaurant opens regardless of its size or standard, and new team members sometimes find it difficult to remember everything and therefore make service more difficult that it could be! Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!

Although restaurants will vary in what is prepared, this module considers a range of general procedures and best practice standards and develops the understanding behind these, so businesses can add their own specific procedures during further job training. This module works with 3 other modules to achieve the  complete restaurant preparation procedure: Folding Napkins, Laying Restaurant Tables and Preparing Glassware for Service.

The module starts with defining some key jargon terms used in food service that may confuse new team members! along with a reminder of personal hygiene rules when preparing the restaurant. Items that may go into a service station along with the presentation standards leads into preparing sauces and accompaniments. Different mustards are identified, the difference between mayonnaise and vinaigrette defined, along with looking at which sauce would be prepared for different main courses. Standards for preparing bread and butters are explained especially highlighting the importance of being allergy aware. Many restaurants have a buffet area or carvery which may be permanent or free standing and the standards for preparing these are explored. Preparing for tea and coffee requests at the end of service saves time and the module addresses crockery standards, different equipment used to make coffee, preparing different teas, milk and sugars. Finally, the module addresses understanding stocking wine fridges to par stock, preparing ice buckets and ensuring wine will be served at the correct temperature. Each section encourages learners to have ideas on how they can improve. 

Key benefits of this module:

• Understand key jargon terms used in restaurant preparation
• Always think personal hygiene!
• Understand what a service station is and different styles
• Know the type of equipment that may be stored in a service station and the standards the equipment should be kept at
• Recognise different mustards and their tastes
• Handle mustards to prevent allergen cross contamination
• Know different sauces that might be prepared in a restaurant
• Know the difference between vinaigrette, French dressing, mayonnaise and salad cream
• Prepare breads with due regard for allergen cross contamination
• Prepare butters and rolls in advance applying food hygiene standards
• Know how to prepare chafing dishes, carvery/hot buffet units and salad bars
• Know how to prepare tea and coffee in advance applying food hygiene standards
• Understand the different methods and equipment to make tea and coffee
• Understand how to use par stock levels and bin numbers when preparing wines
• Understand the importance of having wine prepared to the correct temperatures
• Know key standards of personal preparation!
• Become confident to prepare restaurants before service to the correct standards

Format

The course is delivered fully online and is split into two highly interactive sections. Learners will engage with videos and images along with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Jargon buster!
• Describe how to carry out general mise en place procedures

Learning Objectives

• Define key jargon terms used in restaurant preparation
• Preparing key mise en place tasks

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is primarily designed for new operational team members working in any style of restaurant or event venue to support internal job training by developing an understanding of the standards and procedures. It is best placed as part of an induction programme and can also be used to meet a specific training need.

The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

The module is also suitable at the pre employment stage to support people looking to undertake their first role in hospitality

Test

At the end of the course, learners complete a 26-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify specific procedures that may be in place and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.